Orange, Cardamom, and Pistachio Tea Cake
This delightful tea cake features aromas of orange and cardamom with a crunchy pistachio topping, making it perfect for tea time or dessert.
Ingredients
For the cake
- 1.5 cups all-purpose flour Measure by spooning into the cup and leveling for accuracy.
- 1 teaspoon baking powder Gives lift.
- 0.5 teaspoon baking soda Adds gentle lift and tender crumb when combined with the yogurt.
- 1 teaspoon ground cardamom Freshly ground from pods is ideal.
- 0.25 teaspoon salt Balances sweetness and enhances flavors.
- 2 pieces zest of oranges Use a fine grater or microplane.
- 0.75 cups granulated sugar For sweetness and browning.
- 0.5 cups unsalted butter, softened If using salted butter, reduce added salt slightly.
- 2 large eggs Room temperature for even mixing.
- 0.5 cups plain yogurt or sour cream Adds moisture and a subtle tang.
- 0.25 cups fresh orange juice Not from concentrate is best.
- 0.5 cups shelled pistachios, roughly chopped Some folded into the batter, remainder sprinkled on top.
Optional add-ons
- 1 cup powdered sugar For a simple glaze mixed with 2-3 tablespoons orange juice.
- 0.5 teaspoon vanilla extract For added flavor but optional.
- to taste pieces toasted orange peel strips or extra orange zest For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch loaf pan or a round cake pan (8 or 9-inch).
Mixing Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, cardamom, and salt.
Zesting Oranges
- Zest the oranges and set the zest aside for later.
Creaming Butter and Sugar
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
Adding Wet Ingredients
- Beat in the eggs one at a time, then add orange zest, orange juice, and yogurt, mixing until smooth.
Combining Mixtures
- Gradually fold the dry ingredients into the wet mixture until just combined.
Adding Pistachios
- Gently fold in half of the chopped pistachios into the batter.
Baking
- Pour the batter into your prepared pan, sprinkle remaining pistachios on top, and bake for 40-45 minutes until a toothpick comes out clean.
Cooling
- Allow the cake to cool in the pan for 10 minutes before inverting onto a rack to cool completely.
Optional Glazing
- For a sweet finish, drizzle with a glaze made from powdered sugar and orange juice.
Notes
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, slice and freeze portions for up to 2 months.